Oatmeal cranberry muffins on a wooden cutting board.

Oatmeal Banana Breakfast Muffins with Cranberries and Chocolate

Easy to make breakfast muffin to make taking breakfast on the go easy!

Course Breakfast
Cuisine American
Keyword cranberry chocolate muffins, oatmeal banana muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 153 kcal
Author Hayley


  • 2 Ripe Bananas Smashed
  • 2 Eggs
  • 2 Tsp Vanilla Extract
  • 1 Pinch Salt
  • 1/2 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 1 Tsp Baking Powder
  • 3 Tbsp Pure Maple Syrup or Honey
  • 1 Cup Dairy Milk or Milk Substitute
  • 3 Cups Old Fashioned Oats Rolled Oats can be used also
  • 1/2 Cup Dried Cranberries
  • 1/2 Cup White Chocolate Chips


  1. Preheat oven to 375 degrees.

  2. Mix ingredients in order of listing and mix as you go to fulling incorporate all ingredients together. I like to mash the bananas well in the bowl before adding other ingredients so they mix evenly.

  3. Grease muffin tin (if not using silicone) and fill each cup to the top with the mixture. Unlike traditional muffins these will not not rise as they cook so you can fill them all the way up to edge.

  4. Put in the oven at bake for 20 minutes or until edges and the top have just began to brown.

  5. Let cool and remove from tin and enjoy now or store for later!

Recipe Notes

Be sure to use only Old Fashioned Oats or Rolled Oats. Steel Cut and Quick Oats will not cook the same and you will just end up with a sticky oatmeal mess on your hands instead!

I have made this recipe using dairy milk and coconut milk from a box and both worked well.